- Yield
- 4
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Total Time
- 35 minutes
Charles Vernau and his wife Lisa happened in one night to the cabin where they met Big Mike. Several stories later, they were fast friends and Charles graciously offered to send some of his homemade Passata for us to try. Even better, he shared this wonderful Pasta Pomodoro recipe and I went to work. Eccellente y grazie!
Pairs well with the 2023 Estate Sangiovese
Ingredients
- 2 cloves garlic, finely minced
- 1 tbsp Calabrian chili flakes
- 3 sprigs fresh basil
- 1 tsp white sugar
- Kosher salt, to taste
- 1 pint Stanley Way tomato passata
- 1–2 tbsp butter
- 1 lb orecchiette or mezzi rigatoni
- 8 oz fresh burrata
- Grated pecorino, to taste
- Extra-virgin olive oil, for drizzling
Directions:
Bring a large pot of water to a roiling boil. Salt it generously—like the sea. Add pasta and cook until al dente.
Meanwhile, in a large sauté pan, heat 2 tablespoons of olive oil over low heat. Add garlic and chili flakes, and cook gently, being careful not to brown the garlic.
Add the Stanley Way Tomato Passata (discard the basil from the jar), then stir in sugar, salt, and two sprigs of bruised basil. Simmer gently over low heat until the sauce thickens slightly—about 5–7 minutes. Add butter and whisk for one minute to emulsify.
Drain the pasta, reserving at least 2 cups of the pasta water. Remove the basil sprigs from the sauce, then add the pasta directly into the pan. Add pasta water as needed to loosen the sauce, and stir vigorously for two minutes. Cover, remove from heat, and let sit for five minutes to allow the pasta to absorb the sauce and finish cooking.
Spoon into bowls. Top with grated pecorino to taste, chunks of burrata, torn basil leaves, and a drizzle of extra-virgin olive oil.
Serve with our Estate Sangiovese—a perfect pairing that will make you say “Buon appetito!”